Crustless Italian Quiche

The only thing standing between clean eating and quiche is that flaky, buttery crust, which sometimes weighs down the delicate dish. We've taken it away completely, letting the multicolored vegetables hold court.

4 artichoke hearts, chopped (water-packed and drained from jar or thawed from frozen)

1 egg

1 cup egg whites

1 cup skim milk

1/2 tsp ground black pepper

1/2 tsp dried thyme

1/2 tsp dried oregano

1/2 cup fresh basil, torn in pieces

3/4 cup part-skim mozzarella cheese, shredded

Olive oil cooking spray

Preparation

Preheat oven to 425°F. In a large skillet over medium heat, sauté eggplant, zucchini, bell pepper, onion and garlic in oil for 10 minutes. Then turn off heat and gently fold artichokes into vegetable mixture.

A quick and easy take on eggplant Parmigiana, our version skips breading and frying the eggplant while still oozing with saucy, cheesy goodness. Try serving alongside simple tossed and steamed veggies topped with shaved Parmesan for a complete meal.

Chard and kale, with their unique vitamin profiles, offer additional nutritional benefits when paired. By adding golden raisins and fresh chopped garlic to the mix, you'll do wonders for the flavor impact of these Italian greens.